Nancy's
Chili Con Queso
1/4 cup butter
1 lb Velveeta Cheese cut in cubes
3 jalapenos chopped
1 small onion finely chopped
2 tsp flour
1 10 oz can Tomatoes green chilies
Picante sauce or salsa Tex Mex Sauce
Saute onion butter over low heat, stir in flour. Cook for 1 min.
Add can of tomatoes, stir. Add cheese and jalapenos, cook over
low heat stirring occasionally until melted
Nancy's #2
1 tablespoon vegetable oil
1 small onion, minced (1/2 cup)
2 cloves garlic, minced
2 jalapeno chiles,
1 10 ounce can Rotel diced tomatoes, with green chiles
1 pound Velveeta or processed American cheese, cut into 1/2-inch cubes
Tex Mex Sauce
1. Heat the oil in a medium saucepan and saute the onion, garlic and
jalapenos until soft. Add the tomatoes with their liquid and cook over medium
heat for about 5 minutes, to reduce the liquid.
2. When the tomatoes begin to look dry, reduce the heat to medium-low and start
adding the cheese, 1 handful at a time, stirring over medium-low heat until the
cheese melts; wait for each handful to melt before adding more cheese.
3. Serve in a chafing dish or fondue pot to keep the queso warm. Serve with corn
chips, tortilla chips, or cut-up vegetables.
# 3
2 tablespoons butter
1 medium onion, chopped
1 can jalapeno peppers, chopped
15 1/2 oz tomatoes, chopped, undrained
1 jar pimiento, chopped, drained
3/4 cup cheddar cheese, grated
salt and pepper, to taste
Saute onion in butter in medium saucepan. Combine next 3 ingredients
with onion. Heat to boiling, let simmer for 10 - 15 mins. to meld
the flavors. Add cheese, mixing thoroughly until melted. Serve
immediately.
He who hesitates is sometimes saved.
- James Thurber